-
1
Let cheesecake batter stand at room temperature 1 hour.
-
2
Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz.
-
3
crumb mixture to each pan.
-
4
Bake in 325 degrees F standard oven 10 min.
-
5
Cool.
-
6
Combine cheesecake batter, lemon zest and juice; pour evenly over crusts.
-
7
Place in water bath, using separate water-filled pan for each cheesecake.
-
8
(See directions on tub of Cheesecake Batter for how to prepare water bath.)
-
9
Bake 50 to 1 hour 5 min.
-
10
or until centers are almost set; cool completely.
-
11
Bring 2 qt.
-
12
of the water (or 2 cups of the water for trial recipe) to boil in large saucepan.
-
13
Whisk egg yolks and remaining 1-1/4 qt.
-
14
water (or remaining 5 Tbsp.
-
15
water for trial recipe) in large bowl until well blended.
-
16
Add dry pudding mix; mix well.
-
17
Gradually stir into boiling water.
-
18
Return to boil; cook 5 to 7 min.
-
19
or until thickened.
-
20
Remove from heat; cool over water bath, stirring occasionally.
-
21
Beat cream with mixer on high speed until stiff peaks form; fold into lemon mixture.
-
22
Spread evenly over cheesecakes.
-
23
Refrigerate several hours or overnight.
